Pear, Rhubarb and Hazelnut Crumble with Frangelico Cream

I picked up a copy of the latest Madison magazine whilst standing in line at the supermarket. I flicked straight to the ‘Entertaining’ and ‘Food’ section as I always like their recipes and this one was so good I bought the mag.

This is one of the recipes that appealed to me. The perfect Winter crumble. However I should point out you will need to either buy hazelnuts with the skin removed already or do what I did and pop them on a tray in the oven for 10 minutes, tip them into a tea towel and rub them till the skin falls off. Time consuming but a necessary step as the skin on hazelnuts can be quite bitter.

Frangelico cream for Joel and me. Vanilla ice-cream for the kids!

pear, rhubarb and hazelnut crumble with franglico cream

(from Madison magazine, September 2010)

3/4 cup (100g) hazelnuts
3/4 cup (110g) flour
150g cold butter, diced
1/2 cup (110g) caster sugar
3 ripe beurre bosc pears, peeled, cored and cut into 2 cm pieces
5 rhubarb stalks, trimmed and cut into 2cm pieces
75g brown sugar
1 teaspoon vanilla extract
300ml double cream
1/2 cup (125ml) Frangelico

Preheat the oven to 200 degrees C. Place the hazelnuts, flour, butter and sugar in the bowl of a food processor and process until you have the texture of breadcrumbs.

Place pears, rhubarb, brown sugar and vanilla in a large bowl and toss to coat the fruit with the sugar. Spoon into 1 cup capacity ramekins and top generously with the crumble mixture. Place on a baking tray and bake in the oven for 25-30 minutes until the fruit is bubbling and crumble is golden.

Meanwhile, combine cream and Frangelico in a bowl and whisk to soft peaks. Remove the crumble from the oven and allow to cool slightly before topping with whipped cream.

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